Would you believe me if I told you there was 3/4 of a box of spinach, 6 stalks of kale leaves, 1 head of broccoli, 6 Brussel Sprouts and 1 Green Jalapeno Pepper in this 2.50 Quart Dish?

Would you believe me if I told you I took over 100 photos of these vegetables before and after cooking? First, so I could believe myself it actually fit in the dish and second, because well I’m still learning about my camera… Practice takes perfect right!

Would you believe me if I said this meal lasted through dinner, but the leftovers never lasted long in the fridge, if they even made it there at all.

Would you believe me if I said I could eat this again and again and again? Especially right now since I’m feeling a little under the weather and those green veggies are just calling out to me.

Believe every bit of it.

I spotted this recipe over at Bon Appetit and was very curious to try it.  With a few substitutions and additions I am very very happy with the result.

It started out following the recipe, then realized I simply did not have enough kale, so rummaged through my fridge and pulled out every other green vegetable we had on hand.  Noticed some bacon and feta and decided that would give some nice flavor.  The first time I made it, I used 6 strips of bacon and it was tasty.  The second time I used more garlic and less bacon and I liked that flavor better.  More garlicky, less bacon-y.

I think either chunky or fine breadcrumbs would work nicely.  I had some chunky ones leftover from the holidays so used them, and loved that they soaked up some of the sauce.

A great dish for a main, or a side. Thinking it will be a nice addition to Easter Dinner this year.. or maybe dinner again tomorrow night.

Greens Gratin with Bacon and Feta

2 tbsp unsalted butter
1 bunch of kale, about 6 stalks, torn into large piece, stem removed
1 11oz Box of Fresh Spinach, or just under
6 Brussel Sprouts, quartered
1 Head Broccoli, chopped
2 Cups Chunky Breadcrumbs
1/2 cup Parmesan Cheese, Grated
1/2 tsp Dried Thyme
1 Green Jalapeno, membrane and seeds removed
1 Cup Heavy Cream
1 Cup Whole Milk
7 Garlic Cloves, minced
Salt and Pepper
4-6 Strips Bacon
1/2 Cup Feta, Crumbled

Lightly butter a 2.5 (or 3) quart baking dish and set aside.

Bring a medium pot of water to boil. Working in batches, blanch kale and spinach until bright green, softened and wilted, about 1 minute. Remove with slotted spoon to colander.  Let cool and squeeze to drain excess liquid. Continue with broccoli and brussel sprouts until bright green and tender.  Remove and repeat as above.  Give veggies a good chop and add to baking dish.

Over medium heat, cook bacon until crispy.  Remove from pan and drain on paper towels.  Chop and add to baking dish.

Melt butter in pan over medium heat, add bread crumbs and toast lightly. Remove and let cool.

Pour milk, cream, thyme and garlic to pan and bring to a boil.  Season with salt and pepper and let simmer about 5 minutes.

Heat oven to 400.

Stir cream mixture into baking dish and mix together well.  Cover mixture with feta cheese, then with bread crumbs.  Cover dish with aluminium foil and bake for about 25 minutes.  Uncover and cook an additional 5 minutes, but watch the bread crumbs don’t burn. Remove and let cool 10 minutes.  Serve and enjoy.